Frisee Salad with Crispy Pancetta, Pistachio and Cranberry Vinaigrette

Author: Canadian Living

  • Portion size 8 servings

Ingredients

  • 1/2 cup pistachio nut shelled
  • 4 oz pancetta cut_in 1/4-inch (5 mm) thick slices
  • 4 oz lean bacon cut_in 1/4-inch (5 mm) thick slices
  • 10 cups baby frisée greens
  • 1/2 cup dried cranberry
Cranberry Vinaigrette:
  • 1/4 cup cranberry cocktail
  • 1 tablespoon white wine vinegar
  • 2 teaspoons finely chopped shallots
  • 2 teaspoons finely chopped red onions
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • 1 teaspoon granulated sugar
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tablespoons olive oil

Method

Preheat oven to 350°F (180°C).

Cranberry Vinaigrette: In bowl, whisk together cranberry cocktail, vinegar, shallot, Dijon mustard, maple syrup, salt and pepper; slowly whisk in oil. (Make-ahead: Cover and refrigerate for up to 1 day; whisk before using.)

Spread pistachios on baking sheet; toast in oven for 5 to 7 minutes or until fragrant; let cool. Coarsely chop and set aside. (Make-ahead: Store in airtight container for up to 3 days.)

In large skillet cook pancetta for about 5 minutes or until lightly browned and crisp; transfer to paper towels to drain. Crumble into small pieces.

In large salad bowl, toss baby fris?greens with cranberry vinaigrette. Add pistachios and cranberries; toss again. Sprinkle with pancetta.

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Food

Frisee Salad with Crispy Pancetta, Pistachio and Cranberry Vinaigrette